Bringing Grandma's recipes to your kitchen, one slice at a time.


Cherry Chipotle Baby Back Ribs

Cherry Chipotle Baby Back Ribs

Sweet and Spicy Chipotle Baby Pack Tender Ribs are sweet and spicy, with hints of chili in a thick, spicy and sweet adobo sauce. Grilled on the Rider Pellet Grill using the 3-2-1 method and topped with a cherry chipotle sauce, these ribs are insanely good. You don’t have to cook it on the Rider Pellet Grill, but we highly recommend it.

About the cut: Baby’s back ribs form the pig’s rib bones closest to the loin. One shelf (10 to 13 ribs) weighs about 3 to 4 pounds and should feed 2 to 3 people.

Ingredients :

4 pounds of sirloin ribs (not cut into serving pieces)
1/2 cup chipotle sauce
1/4 cup hot sauce
2 tablespoons of marmalade
Southwest scrub
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon spiced salt
1/2 teaspoon garlic pepper
1/4 teaspoon ground ginger powder (ground ginger)

Instructions :

Avoid darkening the screen while cooking this recipe.
Preparing the seasoning mixture on the southwestern way. Spreading blend on ribs. Covering it tightly with plastic wrap and put it in the refrigerator for at least 4 hours, but no more than 12 hours.

If you are using a charcoal grill, place a drip tray just below the barbecue area and arrange the charcoal around the rim of the kettle. Heat a charcoal or gas grill for indirect heat. Cover the ribs and grill them over a drip pan or on an unheated side of a gas grill, and place 4 to 6 inches of medium heat, for 1 hour 30 minutes to 2 hours, stirring occasionally, until soft.

In a small bowl, mix the sauce with chili sauce and jam. Spread the mixture over the ribs during the last 10 to 15 minutes of roasting. Heat the remaining sauce mixture to a boil and stir for a minute. Cutting ribs To serving size pieces. Serving with a mix of sauce.

Pork ribs are the tenderest and leanest, but you can also use lean pork ribs – plan to cook them within the same amount of time.
Arrange these ribs on a plate, surrounded by sprigs of fresh cilantro and sliced ​​orange halves.

When food is cooked away from a source of heat, it is called “indirect heat grilling”. This is the best way to cook large, long-cooked foods, such as these ribs because indirect heat doesn’t cook them too much. Since there is no fire under the food, it is unlikely to burn during the extended cooking period.

Enjoy !

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?